All of our scallop recipes can be made with the kind you buy in a bag. Scallops come in two main varieties, bay ones, which are smaller and sweeter, and sea scallops, which are larger, meatier ...

2 tablespoons butter 1⁄2 pound Nantucket bay scallops, patted dry 1⁄4 teaspoon fine sea salt 1 tablespoon undiluted yuzu juice 1 tablespoon minced fresh herbs, such as chives and flat-leaf ...

If you can’t find small, sweet, tender bay scallops, you can use larger scallops as long as they’re fresh. Just cut them into ½-inch pieces before sautéing and be careful not to overcook them.

Bush, as recently revealed, may like his scallops about as much as his dad likes broccoli, but perhaps that’s because he’s never had the pleasure of tucking into a plateful of the Peconic Bay ...

Bay scallops are found in shallow water and are ... in the oven for anywhere from 15 to 30 minutes depending on the recipe.

Try to get bay scallops for this dish, but if they are unavailable you can substitute sea scallops, cut into 4 to 6 pieces. My market usually has small Nantucket bay scallops, each about the size of a ...

We have some fun with fresh Florida flavors as we bring seafood and citrus together for a meal you’ll want to make tonight!

In this recipe, the ingredients do all the work for you. Juicy bay scallops need nothing more than a quick trip in a very hot pan. Dressing them up calls for little more than browning some ...

Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or ...

Scallops can be bought in or out of their shells. The two main varieties available in the UK are the larger king scallop and the tiny queen scallop. Look out for scallops that have been harvested ...

Soak scallops in cold water for 20 minutes. Strain, and pat dry. Remove pits from umeboshi, and mince into a paste. Combine umeboshi with olive oil and balsamic vinegar in a small bowl.